Characterization of browning types and influenced sugars in the process of high-salt dilute soy sauce fermentation
Soy sauce is a condiment that confers color and flavor to foods.Browning reaction in the process of soy sauce fermentation is an essential reaction for the formation of soy sauce color.Studying the process and factors influencing browning process is of great signifi-cance for regulating color-related properties of soy sauce.In this study,non-enzymatic browning was identified as the main browning reac-tion during high-salt dilute soy sauce fermentation by investigating the effect of the addition of enzymatic browning inhibitors on browning index.Among the main sugars(glucose,fructose,xylose and arabinose)in soy sauce moromi,xylose exhibited strongest capability in browning through Maillard reaction.Fermentation of soy sauce using gluten with 90.2％lower content of pentosan than soybean meal ulti-mately determined that xylose is the primary sugar affecting the browning of soy sauce.Although the glucose and amino acid content in the system increased,the soy sauce browning index and coloration were reduced by 21％-44％and 19％-39％respectively because of a 23％-52％reduction in xylose content.The results of this study provide a reference for the regulation of soy sauce color and further ex-ploration of the color formation mechanism of soy sauce.
万方数据
维普
